Source: Braniff Destination, October 1986 - Cooking Texas Style, by Candy Wagner and Sandra Marquez

1 cup red wine
1/2 cup oil
1/2 cup red wine vinegar
2 tablespoons Worcestershire sauce
2 cloves garlic
1 teaspoon oregano
1 teaspoon whole peppercorns
2 1/2 pounds skirt steak
12 flour tortillas
Fresh Mexican Salsa
Guacamole

Combine wine, oil, vinegar, Worcestershire sauce, garlic, oregano, basil and peppercorns in a large nonmetallic bowl. Add steak and toss well. Marinate 24 to 48 hours in the refrigerator. Toss several times during marinating.

Grill steaks over a very hot fire, 4 to 6 inches from heat, 3 to 4 minutes per side. Do not overcook. Cut steaks in thin strips across the grain. Warm tortillas.

To serve, place a portion of the meat strips down the center of each tortilla. Top with salsa, Guacamole and/or sour cream, and fold in half or overlap edges.

Makes 4 to 6 servings.

Fresh Mexican Salsa
1 medium tomato, finely chopped
1/2 medium white onion, finely chopped
6 sprigs fresh cilantro, finely chopped
3 serrano or other fresh hot green chiles, finely chopped
1/2 teaspoon salt, or to taste
1/3 to 1/2 cup fresh tomato juice

Mix all ingredients together well and serve.

Guacamole
2 fresh hot green chiles
3 sprigs fresh cilantro, leaves only
2 tablespoons finely-chopped onion
1/2 teaspoon salt, or to taste
1 large tomato, peeled and roughly chopped
2 ripe avocados

Crush chiles, cilantro, onion and salt to a paste. Add tomato and blend together. Peel and pit avocados, then mash. Add to tomato mixture and blend well.>